Recipe: Double Chocolate Toll House Cookies

This recipe is a slight variation on the Original Toll House Cookie Recipe…. and I’m sure I’m not the only one to do this…. but I thought with the cookie baking season upon us… it might be a good idea to post this recipe for those who haven’t thought about changing up the Toll House Cookie Recipe.

Basically…. because I happen to love white chocolate…. I used ½ the chocolate chip quantity in semi sweet chocolate chips and ½ the quantity in white chocolate chips… adding macadamia nuts instead of the usual walnuts….. They disappeared in no time!

There are probably hundreds of “slight variations” to this recipe…. and all I can say is… go for it…. I have yet to make a batch that wasn’t good.

I hope you try this variation and come up with some of your own, as well. Be creative!







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Recipe: Double Chocolate Toll House Cookies

All you need:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, softened
¾ cup granulated sugar
¾ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup Nestle Premier White Morsels
1 cup Nestle Semi-Sweet Morsels
1 cup chopped macadamia nuts (optional)

All you need to do:

Preheat oven to 375 degrees F.

Line cookie sheets with parchment paper for easier cookie removal. (optional step)
In a small bowl combine the flour, baking soda and salt. Set aside.

In a large bowl, beat the butter, granulated sugar and brown sugar until creamy.

Add the eggs, beating well after each addition.

Add the vanilla and continue beating.

Gradually add the flour mixture and continue beating.

Add the white, semi-sweet morsels and nuts (if including the nuts)….mix well.

Drop by rounded tablespoons onto ungreased cookie sheets.

TIP: Use a medium sized melon ball scoop for more uniform sized cookies (see my Cooking Tip of the Day)

Bake 9 to 11 minutes until edges are golden brown.

Let stand on the cookie sheet for 2 minutes.

Remove cookies to a baking rack to cool completely.